The relation of bacteria to the flavors of cheddar cheese
- Source:
- USDA
- Year:
- 0000
- Subject:
- Cheese, Microbiology, and Cheddar cheese
- Format:
- 38 p. ; 24 cm.
- Language:
- English
- Publisher:
- U.S. Dept. of Agriculture, Bureau of Animal Industry
- Series:
- Bulletin (United States. Bureau of Animal Industry) ; 62
- Collection:
- Organic Roots Collection
- Permanent URL:
- https://archive.org/details/bullbai062